Put a large pot of water over high heat to boil for the pasta.
In a large deep skillet, cook pancetta over medium high for 10 minutes or until crispy. Remove to a plate lined with paper towels to drain. Drain some of the fat from the pan, leaving about 1 tablespoon.
8 ounces pancetta, cut into small cubes
Add onion, carrot, and red bell pepper to skillet, and cook until softened, 5 to 7 minutes. Add crushed tomatoes and smoked paprika, and bring to a boil. Simmer rapidly for about 10 minutes or until sauce has thickened.
1 small yellow onion, diced small, 1 carrot, peeled and diced small, 1 red bell pepper, diced small, 1 can (28 ounces) crushed tomatoes, ½ teaspoon smoked paprika, more to taste
Meanwhile, generously salt your pasta water and cook pasta according to the package. Reserve ¾ to 1 cup of the pasta water when the pasta has finished cooking and before you drain it.
1 pound pasta
Drain pasta (don't forget to reserve some of the water). Add the pasta to the sauce in the skillet, stirring to combine. If necessary, add reserved pasta water, a tablespoon at a time, to bring the sauce to desired consistency.
Add pancetta and chopped parsley and stir to combine. Season with salt and pepper to taste. Serve garnished with additional fresh parsley.
salt and pepper to taste, ¼ cup chopped fresh parsley, extra for garnishing
Notes
Add cheese: If desired, top pasta with grated or shredded Parmesan cheese or shredded mozzarella cheese.
Recipe variations: Instead of, or in addition to, carrots or peppers, try finely chopped mushrooms. To add more spice, add finely minced garlic, to taste, and/or a pinch of red pepper flakes to the pan a minute before you add the tomatoes and cook until fragrant.
Storage: Store leftover pasta in the refrigerator for up to 4 days or freeze for up to 3 months.